Instructions

Pomegranate seeds make a sparkly holiday addition to any meal, but can be intimidating to work with. Over a bowl, halve the pomegranate, separate, push out the center and use a heavy wooden spoon to whack the back. The seeds will fall out. Voila!

When choosing kale, look for dark green, slightly springy and voluminous leaves. Avoid kale that has a yellow tinge or looks dry, as this is a sign of age. Use within three days of purchase for tastiest results.

Place the kale leaves in a thick plastic bag. Set the bag of kale over a folded towel and use a rolling pin to gently bruise the kale. The leaves will turn a darker shade of green. Transfer kale to a mixing bowl and toss with remaining ingredients. Marinate for 15 minutes and serve at room temperature.

Healthy Tip: One cup of chopped kale is only 33 calories and is an excellent source of vitamins A, C and K, copper, potassium, iron and more!

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Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.